Directions:
- In a small bowl, combine salad dressing and mustard; set aside. In a large skillet, cook chicken in butter over medium heat for 4-5 minutes on each side or until chicken juices run clear. Remove and keep warm.
- Add wine to skillet; cook over medium heat for 2 minutes, stirring to loosen browned bits from pan. Whisk in mustard mixture; cook and stir until blended and heated through. Serve with chicken and rice. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 375.39 Kcal (1572 kJ) | ||
| Calories from fat | 303.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.68g | 52% | |
|---|---|---|---|
| Cholesterol | 77.04mg | 26% | |
| Sodium | 703.85mg | 29% | |
| Potassium | 213.85mg | 5% | |
| Total Carbs | 3.81g | 1% | |
| Sugars | 1.09g | 4% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 12.18g | 24% | |
| Vitamin C | 1.3mg | 2% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.5mg | 3% | |
| Calcium | 24.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 268.1 Kcal (1122 kJ) | ||
| Calories from fat | 216.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.05g | 52% | |
|---|---|---|---|
| Cholesterol | 55.02mg | 26% | |
| Sodium | 502.67mg | 29% | |
| Potassium | 152.72mg | 5% | |
| Total Carbs | 2.72g | 1% | |
| Sugars | 0.78g | 4% | |
| Dietary Fiber | 0.44g | 2% | |
| Protein | 8.7g | 24% | |
| Vitamin C | 1mg | 2% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.4mg | 3% | |
| Calcium | 17.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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